Butternut Squash and Black Bean Enchilada Skillet

Ingredients

  • 2 teaspoons olive oil
  • 3 cups butternut squash, peeled and diced
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/2 jalapeno, seeded and diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 – 15 ounce can black beans, rinsed and drained
  • 8 yellow corn tortillas, cut into thick strips
  • 1 15 ounce can red enchilada sauce
  • 1 cup reduced fat colby jack, divided
  • Salt & pepper

Directions

  1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
  2. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
  3. Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine.
  4. Reduce heat to medium-low and sprinkle in ½ cup of cheese. Stir again and simmer for a few minutes.
  5. Turn on your oven broiler to high. Sprinkle an additional ½ cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown.

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s